BEST SHALLOT DRESSING RECIPE
This is hands down the BEST shallot dressing recipe you'll ever make! It uses just a few simple ingredients, tastes amazing and goes well with all types of salads!
Provided by Alyssa
Categories Dressing
Time 10m
Number Of Ingredients 7
Steps:
- Start by dicing the shallot into small pieces.
- Add all the ingredients into a glass mason jar or small bowl, and whisk everything together.
- Allow to sit for at least 5 minutes, then use it as you'd like!
- Store in a fridge for 2 - 3 weeks.
Nutrition Facts : ServingSize 2 tablespoons, Calories 52 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 1 g, Sugar 1 g
SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
GREEN SALAD WITH SHALLOT DRESSING
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)
FRIED CHEESE WITH SHALLOT DRESSING
A crispy crust, melting cheese, and a savory dressing. Do appetizers get much better? Although most of the preparation for this dish can be made well ahead of time, this tapa must be cooked at the last minute and served immediately. The nicest fix for this is to invite your guests into your kitchen, or take you electric skillet out to them.
Provided by Julie3551
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix first four ingredients for the dressing, reserve.
- Cut cheese into 1/2 inch slices (I cubed mine).
- Beat eggs with water.
- Dust cheese in flour, then dip in the egg.
- Roll cheese in bread crumbs, coating well.
- * note - the cheese can be prepared this far up to one day ahead.
- Heat 1/2 inch oil in skillet to about 380°F.
- Fry cheese quickly until golden on both sides, drain.
- Drizzle with the dressing.
- Serve immediately.
Nutrition Facts : Calories 286.6, Fat 23.1, SaturatedFat 10.4, Cholesterol 142, Sodium 593.8, Carbohydrate 5.5, Sugar 0.2, Protein 14.4
FRIED SHALLOT CAESAR SALAD
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
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